Wrap it up. I’ll take it! Wrapped Elk Mushroom Swiss Burgers are a game-changing alternative to a classic burger.
These wrapped ground elk burgers are delicious and super easy to make. Just a few simple steps to prepare before baking in the oven until golden brown. You’ll be rewarded with a juicy and mouthwatering burger that your taste buds will thank you for!
If you’re still looking for another spin to your ground game, try my Puff Pastry Antelope Cheeseburgers. They are similar steps to cooking, but I use a puff pastry sheet to wrap up the flavorful Canadian bacon and mozzarella cheese filling.
If you don’t have ground elk available – substitute with ground venison, ground antelope or ground bison.
In a bowl, season the ground elk with granulated garlic powder, salt, and pepper. Using your hands form 4 patties of equal size and set aside.
On a clean surface, roll out the pie crust and divide into 4 equal parts.
In the center of the pie crust add a slice of Swiss cheese, then the mushroom and onion mix, and top with an elk patty.
Pull the corners of the pie crust up and around the Elk Mushroom Swiss Burgers and flip over setting the seam side down on a baking sheet lined with parchment paper.
Melt the remaining butter and brush the tops of the wrapped Elk Mushroom Swiss Burgers. Sprinkle with sesame seeds.
Bake the wrapped Elk Mushroom Swiss Burgers in the oven for 45 minutes until golden brown.
Need more inspiring dinner ideas? I feature dozens of ground wild game recipes that are easy to prepare for delicious dinnertime meals. Follow me on Instagram or Facebook for more Wild Game Inspiration.
Ingredients
- 1 lb ground elk
- 1 pre-made refrigerated pie crust, defrosted
- 6 brown whole mushrooms, thinly sliced
- 1/2 white onion, thinly sliced
- 4 Swiss cheese, slices
- 1/4 tsp fresh rosemary, finely diced
- 4 tbsp unsalted butter, divided
- 1 tbsp extra virgin olive oil
- 1 tsp granulated garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp sesame seeds
Instructions
- Defrost one pre-made refrigerated pie crust.
- Pre-heat the oven to 375 degrees.
- Heat a skillet over low heat. Add 2 tablespoons butter, olive oil, mushrooms, onions, and fresh rosemary. Cook until the onions become caramelized and remove from heat.
- In a bowl, season the ground elk with granulated garlic powder, salt, and pepper. Using your hands form 4 patties of equal size and set aside.
- On a clean surface, roll out the pie crust and divide into 4 equal parts. In the center of the pie crust add a slice of Swiss cheese, then the mushroom and onion mix, and top with an elk patty. Pull the corners of the pie crust up and around the burger and flip over setting the seam side down on a baking sheet lined with parchment paper. Melt the remaining butter and brush the tops of the wrapped elk burgers. Sprinkle with sesame seeds.
- Bake in the oven for 45 minutes until golden brown.
Notes
Celebrate your harvest from the field to the dinner plate with my favorite Wild Game Cooking and Kitchen Essentials – because every meal tells a story.
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